COSTCO WHOLESALE #407 - Meat/Deli

Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; Facility did not have documentation that all employees are trained on employee health reporting requirements. PIC stated this is part of the training all food employees take on a computer each year but was not able to provide details of the curriculum of the online training. Inspector was unable to determine if the employee health training includes all required aspects of the employee health reporting requirements.

Employee Health

Required records available: shellstock tags, parasite destruction

3-402.12 (C) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed as specified in Subparagraph 3-402.11(B)(3), a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3-402.11(B)(3) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. Hamachi (amberjack) and salmon are packaged in-house into poke bowls intended to be consumed raw. Facility did not have parasite destruction documentation. Facility obtained documentation from supplier for salmon that stated the salmon was farm-raised, but it did indicate the type of feed. UPDATE - Facility provided a letter from the supplier for the Hamachi that states the hamachi is raised in open seawater net pens. The letter states "Some feed is made from frozen raw fish and ground raw materials. Therefore parasites die and do not affect the fish." Parasite destruction documentation for salmon is still needed from supplier.

Approved Source

Proper cold holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Deli case Packaged chicken salad was measured with an internal temperature of 45F. Open-air refrigeration unit was measured with an ambient temperature below 41F. Some packaged items were stacked on top of each other.

Time Temperature Control for Safety Food (TCS Food)